This winter, treat your guests to these easy-to-make crispy delights

INGREDIENTS

FOR THE GRILLED CHICKEN:

  • 4–6 chicken pieces
  • 30ml olive oil
  • 5ml sea salt flakes
  • 3ml paprika
  • 2ml ground black pepper

FOR THE VIETNAMESE CARAMEL SAUCE:

  • 15ml oil
  • 30ml fresh ginger, peeled and grated
  • 1 garlic clove, crushed
  • 80ml light soy sauce
  • 80g dark brown sugar
  • 30ml fish sauce
  • 10ml tamarind paste

FOR THE COCONUT RICE:

  • 400g jasmine rice
  • 1 x 400g tin coconut cream
  • 500ml water
  • 3ml salt
  • 5ml Thai fish sauce (optional)

TO SERVE:

  • desiccated coconut, toasted (optional)
  • stir-fried vegetables

METHOD

  1. To make the grilled chicken: preheat the oven to 200°C. Pat the chicken pieces dry with paper towel; arrange in a roasting pan.
  2. Pour the olive oil over the chicken and rub to coat evenly. Combine the seasoning and sprinkle over the chicken.
  3. Roast for 35–45 minutes or until the chicken is golden and crispy.
  4. To make the Vietnamese caramel sauce: heat the oil in a pan and gently fry the ginger and garlic for 2–3 minutes.
  5. Add the soy sauce and sugar and stir until the sugar dissolves. Increase the heat and cook for 3–4 minutes to reduce slightly.
  6. Stir in the fish sauce and the tamarind paste. Set aside until ready to use.
  7. To make the coconut rice: place the rice, coconut cream, water and salt in a pot and bring to the boil.
  8. Simmer, covered for 10–12 minutes. Turn off the heat and let stand for 10 minutes.
  9. Stir in the Thai fish sauce, if using.
  10. Serve the chicken with the caramel sauce, coconut rice (topped with toasted coconut, if desired), and stir-fried vegetables.

(Serves 4)

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